Vegan Macaroni Cheese

Tried out this Vegan Mac n Cheese on the kids yesterday.  It wasn't a huge hit with them as they couldn't get past the word 'cheese' and the lack of cheese in it as they know it.  But Dad and I liked it. It's a heavy dish, just like Mac n Cheese.

Serves 6

500g macaroni
500g potato
1 large carrot
1 onion
2 large cloves of garlic
1 tbsp English Mustard
1 tsp sweet paprika
50ml olive oil
1 tbsp wine vinegar
Handful of breadcrumbs
1tsp dried sage or rosemary (optional)
150g cashews

The night before soak the cashews with just enough water to cover them.  If you forget this like I did, cover them in boiling water as soon as you remember.

Chop the vegetables into large chunks, counting how many pieces of each...

Boil the pasta according to the packet's instructions together with the chopped vegetables and garlic in it's skin. When the pasta is cooked fish out the garlic and leave to cool, whilst you count out all the vegetables into a food processor.  Drain the pasta, reserving a mug of the cooking water.  Return the pasta to the pan and stir through a tablespoon of olive oil.

Peel the garlic and add to the vegetables in the food processor, together with the cashews, soaking liquid, mustard, paprika, olive oil, vinegar, and some seasoning.  Blend until you have a loose porridge consistency, adding a little of the reserved water if you need it.

Stir the blended sauce through the pasta in the pan.  Pour out into a high sided baking dish.  Sprinkle over the breadcrumbs and herbs if using, drizzle over some olive oil and bake at 180C for 20-25 minutes until browned and bubbling.  If the breadcrumbs are not suitably crisped, place under a grill for a few minutes watching it carefully!

Serve with a green salad.

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